NON-STICK ROUND CAKE PAN

What I love most about this round cake pan is the straight sides, which are at a 90° angle from the base and a subtle curve at the base, so that when stacked in layers, you have a cake with perfectly straight sides. When you cut into the cake, those perfect layers are revealed.

The straight sides, 90 degrees from the bottom, means your layer cakes will be precise and the rolled edge makes it easy to place and remove from the oven.

The cake pan is an essential tool for cake bakers of all experience levels

The straight sides make stacking cake layers precise

0.03 inch/0.8 mm thick carbon steel

Heavy gauge steel distributes heat evenly and consistently

Rolled edge design for durability and resistance to warping

Double glazed non-stick layer is FDA approved and PTFE and PFOA free

The non-stick surface is safe for temperatures up to 445°F/230°C

Hand washing is recommended

Avoid using knives or other sharp tools in direct contact to prevent damaging the non-stick surface

Anna Olson Kitchen Baker’s Box

Check out the NEW Anna Olson Kitchen Baker’s Box - a 5-piece collection of quality baking pans, with a bonus silicone spatula, available exclusively at Hudson's Bay Company.

Recipes

STRAWBERRIES & CREAM SPONGE CAKE

ICELANDIC CHOCOLATE DATE CAKE

CARAMEL CASHEW CHOCOLATE CAKE

anna's top tips

It’s best to tip your baked cake out of the pan to cool, about 20 minutes after removing the pan from the oven. If left in the pan to cool, you might get condensation build up, giving the cake a sticky surface. But if tipped out right from the oven, when the cake is very hot and fragile, it’s at risk of tearing. So 20 minutes is the ideal resting time.

Sometimes a cake recipe calls for greasing the pan and then dusting it with flour. This creates a dry barrier between the wet batter and the pan, and once baked, allows for the cake to tip out of the pan more easily than if simply greased.

Anna's newest book

Set for the Holidays with Anna Olson

In her festive cookbook, Anna shares the recipes she loves to make during the holiday season (and, really, almost every day). Pre-order it now to receive it right when the book comes out on October 16!